Dashi Kombu Dried Seaweed (Pack of 2)

⭐️⭐️⭐️⭐️⭐️ WEL-PAC Dashi Kombu (Dried Seaweed, 1 pack) Title: “Instant Depth—Pure Umami for Stocks, Ramen & Risotto” One sheet of this kombu turns a plain pot of water into a silk-smooth, restaurant-quality dashi in minutes. The strips are thick, clean, and free of sandy residue, yet still soften quickly. I’ve also shaved pieces into risotto and even infused cocktails—zero fishy smell, just that elusive, rounded savor. If you’re serious about layering flavor, keep a bag of WEL-PAC on hand.

its the real deal. Ocean is right there in the taste, I know its nutrition values as well.

According to a scientific study of Japanese seaweed eaters, "When kombu is boiled in water for 15 minutes, it can lose up to 99% of its iodine content, while iodine in sargassum, a similar brown seaweed, loses around 40% [28,29]. Processed kelp is often boiled in dye for half an hour ("ao-kombu" or "kizami-kombu") before hanging to dry [21], a process which can reduce seaweed iodine content before it is consumed. When kelp is used to flavor soup stocks, the seaweed is often removed after boiling, resulting in soup stock high in iodine." Many people avoid eating kombu because it contains way too much iodine. According to the Linus Pauling Institute, people with an extremely high iodine intake will substantially increase their risk of developing thyroid papillary cancer but substantially decrease their risk of developing thyroid follicular cancer. Thyroid papillary cancer is less aggressive and has a better prognosis than thyroid follicular cancer. However, iodine, selenium, and zinc are the 3 antioxidant minerals in human nutrition. In my opinion, a high intake of these 3 beneficial antioxidant minerals might very likely slightly lower our risk of developing all cancers. Thyroid cancer is extremely rare. Even in Japan, where people eat a huge quantity of iodine from seaweed, only 1 man in 100,000 develops thyroid cancer and only 3 women in 100,000 develop thyroid cancer. Hiroshima and Nagasaki had the highest rates of thyroid cancer in Japan, not the northeast coast of Japan where seaweed consumption is extremely high. Technically, "brown" seaweeds such as kombu (kelp), arame (kelp), limu moui (kelp), wakame, mozuku, and hijiki are not plants. Biologists have placed "brown" seaweeds under Kingdom Chromalveolata instead of Kingdom Plantae. However, "red" seaweeds such as nori (laver), ogo (limu), and dulse are classified as plants. "Brown" seaweeds have rootlike structures that cling to the ocean bottom but they lack true roots, true stems, and true leaves. Also, all "brown" seaweeds are rich in the extremely beneficial marine polysaccharide, fucoidan, and the extremely beneficial marine carotenoid, fucoxanthin. By contrast, green vegetables growing on land and "red" seaweeds are rich in the carotenoids, lutein, zeaxanthin, neoxanthin, and violaxanthin but contain zero fucoxanthin and zero fucoidan. Biologists have shown that the reason why nobody who lives within 300 miles of the ocean has ever developed an iodine deficiency is because the kelp growing near the shoreline manufacture large amounts of iodine gas which escapes to float above the surface of the ocean and gets blown inland by the wind. Attached to the surface of all "brown" seaweeds are probiotic saltwater bacteria which manufacture an enzyme which allows humans to digest the extremely beneficial polysaccharides and extremely beneficial carotenoids in "brown" seaweeds. Without these probiotic saltwater bacteria, "brown" seaweeds would pass through our digestive tracts without being digested. Yes, this product is delicious but because salt always contains cancer-causing nitrosamines, it's a good idea to soak this product in water for at least 5 minutes to remove as much salt as possible. This product was farmed in the coastal areas of South Korea.

I bought it to add to soups and Instant ramen, Nongshim, in particular, but have found other uses.

This is an excellent quality of Kombu, the sheets are quite wide, yet soften easily when held under cold running water for a few moments, thus allowing the Kombu to be cut to size. I tried another brand of Kombu which was more than twice the price for the same quantity. The other, more expensive brand had no discernible appearance or taste difference from this Welpac Dashi Kombu. I eat a lot of Japanese Short-Grain Brown Rice, using it as Sushi rice, with the addition of Kombu, Sake, Salt, Sugar, and Rice Wine Vinegar. The difference in price between these two brands makes a lot of difference to my ability to enjoy more of my favorite rice mixture. Someone mentioned that this Wel-Pac Kombu has been treated with some type of carcinogenic substance. After a great deal of research, I have been completely unable to substantiate that claim. I feel very comfortable enjoying this Kombu with my Organic rice, and organic, non-GMO Tofu. I have not been able to discover a trace of anything more than seaweed in this Kombu, as it should be. I recommend this product both for the quality, and the outstanding value that it represents when compared to other, less frugally priced brands of Kombu.

I'm Korean, and often use Kombu in my cooking. I can attest to the quality of Wel-pac. I live in Seattle, and it's actually right around the same cost as the stuff I've found in asian food markets ($5). If you live in an area where Kombu is not available, this is a fantastic option. These sheets are very wide and cut easily. I received no broken sheets, they were all in fantastic condition. They all also have a good amount of mannit (the white powder). I prefer to cook with the powder because I believe it adds umami (flavor), but you can rinse/wipe it off if you want. The kombu also becomes easily malleable when soaked in water. If using Kombu for dashi or stock, always remove it right before the water reaches boiling otherwise it may make it a bit "slimy". Overall, wonderful value and I would definitely buy again.

It would be nice to not see a Prop 65 label on everything. Aside from that, this product works great for making dashi. That's all I use it for. I wanted to make a note, I've seen many comments across products such as this one and others warning of the MSG that is contained with in it. Um yes, that is the point. It's what is responsible for the "umami" taste and is part of the reason why it's used. It's also not the synthetix chemical MSG, it's a similar chemical call glutamate, the "natural" form if you will, but technically has a different bonding structure. Best of luck.

I usually have Miso soup every day made from a Dashi broth. This Kombu is great. I usually soak the Kombu overnight before using it the next day. I use it in conjunction with bonito flake and it tastes great. Will definitely buy again.

High quality clean tasting kombu makes excellent stock.

about 35$ CAD, which is good value in our region (southern NB). There's no chinatown here. Kombu lasts ages if kept well. It has produced some great kombu dashi with plenty of depth, I have a culinary background but no claim no expertise of Japanese cuisine. Have made kombu dashi, which I've used to make: chawanmushi and miso soup; the flavour really came through properly. Also use it to make various other soups and as stock in general cooking where a sea flavour is desirable. I've also put the kombu in the rice cooker to add depth of flavour when making sushi rice. The used kombu can then be used again to make lower grade dashi or you can chop it up and use it to make furikake. If this kombu were graded I don't think it's going to be super high but I think it's plenty good for most people, for daily home use. An essential for Japanese cooking.

Great product

The right price and a good product will make me order this again. Flavor wonderful/.

I just got this order and yes have made the broth with it for my miso soup. I tasted not so bad even though it is my first time making it. Hope to make it more often wit the Bonito flakes i am sure it will be yummy. Wiping it and soaking, is a must.